Irish Brown Bread

This is Irish soda bread gone whole grain. Feel free to add a handful of currants and a couple teaspoons of caraway seeds. Don’t over-knead: you want this to be tender like a biscuit and not chewy. Serve with any fall soup or chili or classic Irish dishes.

Ingredients

2 cups whole-wheat flour

1½ cups all-purpose flour, plus extra for kneading and dusting

½ cup wheat germ

2 tsp. baking soda

¼ tsp. salt

2 cups low-fat buttermilk

1 egg, lightly beaten

Directions

Preheat the oven to 400º F.

In a bowl, combine the flours, wheat germ, baking soda and salt. Whisk to blend. Beat in the buttermilk and egg and stir just until moistened.

Turn the dough out onto a generously floured work surface and, with floured hands, gently knead it 8 to 10 times; the dough will be sticky. Gather into a loose ball.

On a non-stick baking sheet, form the dough into a 7″ round. Dust the top of dough with a small amount of flour. Cut a 4″ X into the top of the dough. Bake until the bread splits open at the X and makes a hollow sound when the underside is tapped (25-30 minutes).

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